Egg and Cheese Puffs Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Feb. 19, 2010
Loved it! I am on a health kick right now so I used turkey bacon, egg whites, fat free cottage cheese, low fat cheddar cheese and whole-wheat flour. I omitted salt and you couldn't tell the difference. The turkey bacon adds so much more flavour to eat. I wil definately be making this again and again and again...
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Photo by darielmac

Cooking Level: Beginning

Home Town: Winnipeg, Manitoba, Canada
Reviewed: Feb. 15, 2010
These aren't anything gourmet or fancy but they are a "make again and again" kind of recipe. I have made them as written and I've also made them with spinach and feta, pre-cooked well-chopped chard, and today I made them with sweet Italian sausage and my husband loved them. I cut down the amount of cheese but I've found that the cottage cheese is a must to have a nice creamy texture. I agree with other reviewers that the butter is not necessary. There is plenty of fat available in the other ingredients to get the right consistency. Thanks for such and easy, versatile, and portable food recipe!
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Reviewed: Feb. 13, 2010
I love this recipe I use the ground sausage instead of the bacon and I add a little fennel seed to the sausage while cooking it. I also completely leave out the butter. I only use about 1 cup of the grated cheese in the mixed up eggs and then sprinkle a little on top after they are cooked and the heat melts the cheese. When complete I use a little green salsa on the top and these are a wonderful low carb breakfast that I zap in the microwave for less than a minute and breakfast is ready...
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Reviewed: Jan. 23, 2010
These are awesome. I ended up using about 8 oz monterey jack cheese, and 2 oz cheddar. I used a full package of morningstar breakfast "sausage" patties (8) instead of bacon, and cut the butter to 1/4 cup. I used the foil muffin cups as others suggested, then when the were cool enough to handle, I took them out of the liners to fully cool before freezing. They came out beautifully and taste great reheated in the microwave. I wasn't sure how they would be in the freezer, but they do quite well. I think they would be fine without butter. Yum. What a great little recipe! Hard to stop eating... Latest riff on this: Replaced half the eggs with silken tofu, used 8 oz feta, 10 oz frozen spinach, mushrooms, and onions along with my morningstar patties. I know, it's nothing like the original, but I love to riff on the basic recipe of eggs, cottage cheese, flour, and baking powder...
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Photo by Robin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Jackson Hole, Wyoming, USA

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Reviewed: Jan. 10, 2010
Would be 5 stars if not so greasy.
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Cooking Level: Intermediate

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Reviewed: Nov. 24, 2009
I have to say, these turned out just the way they said they would. Don't forget the Pam though. It's needed.
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Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

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Reviewed: Nov. 14, 2009
These were great! Everyone wanted the recipe! I followed the suggestion of only adding 1/4 cup of butter and it was almost too greasy. May decrease even more next time.
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Reviewed: Oct. 25, 2009
These were very tasty! It's an excelent make-ahead breakfast.
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Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009
Very good recipe. A lot of reviews talked about the puff sticking to the pan or paper. I used my Bakers Best Bar Pan (non stick) and sprayed it with the butter flavored Pam and they came out with no effort. I used the butter in the recipe, I don't know if that has anything to do with the non-stick factor as well. I substituted 1/3 cup green onions and 3 small jalepenos (no seeds) for the chiles and it turned out fabulous. I made this for our Sunday School class and it was a hit. This is definitely a keeper!
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Reviewed: Sep. 12, 2009
I used Velveeta cheese that has 30% less fat instead of jack cheese and did not add in the can peppers. These were delicious! Very fluffy! I only wish they did not stick to the muffin paper.
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Displaying results 91-100 (of 195) reviews

 
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